A quick and easy take on a seafood staple.

Instructions:

1. Preheat the oven to 425°F. Place the tomatoes and zucchini on a sheet pan. Drizzle with 1 tablespoon of the oil, sprinkle with ¼ teaspoon each of the salt and black pepper, and roast in the oven until the vegetables have softened somewhat, 10 minutes.

2. Place the corn in a medium-size bowl and toss with 1 tablespoon of the oil and ¼ teaspoon of the salt. Place the shrimp in another medium-size bowl and toss with the remaining tablespoon of oil, the paprika, garlic, and cayenne, and the remaining ⅛ teaspoon of salt and ¼ teaspoon of black pepper. Add the corn, shrimp, and chorizo to the sheet pan, scattering them around evenly. Return the pan to the oven to cook until the corn is tender-firm and the shrimp is cooked through, 10 minutes more.

Tips: The shrimp and vegetables will keep in an airtight container in the refrigerator for up to 2 days and may be served warm or at room temperature.